Gratin à la Dalat
I was once famous for my Gratin Dauphinois. In the pre vegan era, of course. It’s one of those dishes you’ll have to say goodbye to. Because in my philosophy you should not try to make them with replacements because you always will keep longing for the ‘all devastating and delicious taste of the real deal’. But ladies and gentlemen, dear fans and followers, a fantastic new gratin has come into my arsenal. This Asian variant. It will have to sell itself. It doesn’t need me at all. But if you like gratin, you should try it. And why did I call it à la Dalat? Because I was once in this mountain village in Vietnam. A mountain village built by the French, to escape the heat of Ho Chi Minh, when they ‘took over the country for a while’. And since this is an Asian/Vietnamese variation on a French theme, the name seemed obvious to me.
Mushrooms, lima bean puree and spicy tomato paste
It is a strong combination of flavors and substances. Well-baked mushrooms, a very spicy tomato paste and the soothing and slightly sour lima bean puree. It makes it a great big picture on your plate and fantastic taste in your mouth.
Oxheart cabbage with ginger cream and dragon oil
You think cream, you think heavy. You might think red pepper and very spicy. You think oxheart cabbage and you might think boring. Well, if you think that, you’re 3 times wrong. This is an incredible, fresh, light, airy and sparkling dish.
Stuffed courgettes Moroccan style
Tasteful. Healthy. Colorful. Soft. Crisp. Festive. Easy. Light. Savoury. Sweet. In these 10 words, it’s all there. These courgettes filled Moroccan style. And it gives you 10 reasons to start making it.
Pearl couscous with cauliflower, pistachio and pomegranate
Pearl couscous is called couscous, but if I’m honest it doesn’t remind you of that at all. It is a cereal used mainly in the Middle East —Lebanon, Jordan— while ‘ordinary couscous’ is used more in North African countries such as Morocco and Tunisia. One actually has pretty little to do with the other. It’s delicious. It absorbs the flavors of a dish nicely. It’s more present, but that’s exactly what is going to make you happy. With a great Arabic paste of fresh herbs, pistachio and pomegranate you can’t call this dish boring.
Portabello filled with risotto of leek and funghi porcini
Risotto in the morning, in the afternoon, in the evening. I’m insatiable when it comes to risotto. Every risotto. All the time. I also always present and serve it with the utmost love and attention. Because creamy risotto, however delicious, does not always look equally attractive. For risotto I always go that extra mile or two or three. It’s just secretly my “favorite.” And in this case, not only does it look delicious, but of course the portabello also adds real flavour and texture to the risotto.
Tagine with broad beans, artichoke and broccoli
Every vegetable tagine has its own signature. This tagine combines a whole number of flavors. Broad beans are clearly present. Artichokes cannot be eaten unnoticed either. Olives also like begin the center of attention. And of course pickled lemons speak for themselves. They bring all the flavors together. Let it all slow cook on the charcoal outside. Or on very low heat and a on your stove.
Bulgur pilav with cauliflower and apricots
The other pilavs here at à la Damaris are made with rice. This one is made for a change with bulgur. A little more sophisticated, actually. A little more subtle. A little softer. Another combination. Anyway very tasty with some spicy roasted cauliflower in it, sweet dried apricots or plums and some pistachios. It’s a treat. For sure. Hands down.
Lebanese lentils
I’ve written a hymn on lentils before. I could do it every day. Lentils are so versatile. Sometimes very present and sometimes in the background. Sometimes intense in taste and sometimes other flavors predominate. They are there in this dish, but the spices do the powerful work. It’s a spicy dish too. And a delicious one.
Pumpkin cashew nut pie
A pie ensures a great interplay of flavours and sometimes also of colours inside the crust. That is also the case here. It’s a festive dish, beautiful, exciting and you can taste several flavors at once.
Baked avocado with kidney beans, paprika and tomato
Warm avocado. Yes, yes that’s possible. And it’s also very tasty. Especially with this very tasty and spicy filling. The creamy melted coconut cheese tops it off. A delicious lunch dish, at least that’s what I make it for.
Parsnip fries
Snacking can be so good. And healthy, too. These fries are made from strips of parsnip. Very tasteful. Very crunchy. And of course full of flavour. Delicious as a side dish or just instead of a bowl of chips or nuts.
Fried red pepper
You do not need much, do you? Especially when you see this. You agree with me right? Well fried peppers, garlic, olive oil. And rosemary. Don’t eat it right away. Leave it for 1-2 days. It’s only going to make it better. On your cracker. On your bread. Part of a mezze. In your salad.
Potatoes with celery and fennel
Fennel, celery and potato. In one pan. With some basil and mint. And it’s good as it is. Really. The fennel and celery are gently smothered and subtly give off their taste. The potato is the connector. Everything is subtle and wonderfully soft in this dish. Even if you don’t like fennel or celery, this dish knows how to conquer you.
Okras in tomato sauce
Okra is een niet zo bekende groente eigenlijk. Terwijl het heel lekker is en echt de moeite waard is om eens te proberen. Verse okra’s zijn hier moeilijk te krijgen en vaak ook nog eens schreeuwend duur helaas. Ik kies dus dan gemakshalve voor ingevroren Egyptische okra’s. En die doen het helemaal prima in een gerecht als deze. In één keer opeten, niet bewaren. Want de volgende dag zijn ze slijmerig geworden. Deze laatste zin heel gauw vergeten, en gewoon lekker maken en de pan leeg schrapen.
Juicy pearl couscous with grilled chickpeas, jerusalem artichoke and peppers
Pearl couscous is really something else than the usual couscous. They are real pearls, beautiful pearls that give a wonderful mouth sensation. They absorb the sauce really well, your dish becomes and remains deliciously juicy. My mother-in-law ate this with us and made sure that the leftover ended up in a container and went home with her. This was her opportunity on extending this taste sensation at home.
Chickpea pilav with sundried tomatoes
There are so many variations on pilav, as you have probably discovered on this site. One is even better than the other. This one’s super tasty, too. The sun-dried tomatoes leave a great impression here. Exactly in the right way. That’s the forte of pilav. All tastes always in balance.
Beetroot with crispy thyme/sage/garlic and hazelnuts
Well, what shall I add to this image that actually speaks for itself. Beetroot that has a very clear deep taste. And crispy fried garlic, hazelnut, sage and thyme in the olive oil. A bite of one with a bite from the other. And you’re just thinking, can I sneaky get some more on my plate? Can I put a little more on my plate without anyone noticing?
Crunchy spicy cauliflower
Fried cauliflower. Delicious spice mixture. And then some fresh lemon over it on your plate. This is how simple, healthy, fresh and slightly spicy I can’t make it for you. And really nice, of course.
Aubergine pilav
Pilav is the Arabic version of risotto. A typical dish for me. Slow cooking. You need lots of patience. It slowly gets done. Slowly coming to taste. You gradually bond with the pilav. You might experience some irritation because it takes longer than you would like it to be cooked. But your big forgiving heart is very generous. Because you know that your patience is going to be rewarded.
Sticky carrots
I can’t believe what a picture this is. So wonderfully attractive. Those shiny, shiny carrots. In all their sweetness and spiciness. In their perfection really.
Lukewarm carrot salads
Two lukewarm carrot salads. And they’re not the same. And they both bring something else to the table. They’re both hot. And start from boiled carrots. A delicious part of a mezze or as a side dish.
Lentils in a sauce of tahini, tomatoes and cumin
Yes, lentils can also look very festive and exquisite. This is a dish you can eat every day. Any time. Any place. As a side dish. Quickly taking a spoon of it out of the bowl. Preferably warm, but oh well if it’s cold that’s alright as well. It makes me happy when I see that there’s some of it left in the bowl in the fridge and no one’s has beaten me to it. A few fresh rings of red onion on top and you’ve created you small little paradis for a few moments.
Chermoula
It is seasoning Michelin star style. One that gives flavor with respect for what it adds flavor to. Distinct, not to be ignored, but certainly not overbearing. Your best friend, your buddy. Who also values you. That is exactly what this chermoula does. With vegetables, with rice, bread or whatever you like. Just enjoy.
Salad of olives and nuts
Oh Damaris this is really nice. When I hear this at the table, I know I’ve got them by their ‘throat’. Then I managed to really surprise them. Impress them even. Then it tastes different than expected or it has its own taste or it almost whips someone off his chair because of its deliciousness. Either way, this is a fantastic recipe. It’s great to serve as a side dish, to accompany some drinks, or at lunch on a cracker. Indeed, very versatile.
Angel hair lentil pilav
This is a very fine dish. Deliciously soft, deliciously spiced. Lovely. It’s very reminiscent of one of my favorite dishes, pjadra, but it also has a lot of individuality though. We eat this pilav with a fresh salad of tomatoes or a nice light green salad. Vermicelli and lentils together sound like a special combination, but when you eat it like this you think: why didn’t I come up with this before. It’s so obvious.
Home made Harissa
I like spicy. Sambal, Madame Jeanettes and Harissa, it’s often on the table with us. Making harissa yourself is already great in itself. The color, the attraction of that jar in the fridge with that amazing deep red color. Seeds of the red peppers that announce the crunchiness. And then a little spoon of it with your meal. If used in a subtle way, a very festive addition.
Curry soup with parsnip and red lentils
Parsnip has the special feature that it becomes velvety soft, provided you use just enough water. Not too much not too little. Really so delicious. And that taste is so fantastic. I remember the first time I had it. I was skeptical, but sold right away. So delicious. Here with some curry madras and red lentils it turns into a very spicy and nutritious soup. Nice in a small bowl with a small spoon. And then simply enjoy every bite.
Artichoke hearts with (pickled) lemon and vegan honey
Sweet, sour, spicy. Yes, I think that ticks all the boxes. Sweet from the vegan honey. Acid of the lemon juice. That delicious subtle wry of the pickled lemon. And then the ginger powder and the turmeric make the picture really interesting and spicy. This way, artichoke hearts are completely empowered. If I were an artichoke heart, I would know it… Then this is the way I would like to be prepared.
Spinach pilav
Pilav is the Mediterranean and Middle Eastern version of risotto. Sort of… That’s why it’s always satisfying, always nice to eat. It takes patience, it needs to cook slowly, slowly come to taste. But you will get your reward in the end. Taste. Subtle taste in this case. Just right.